Kinchay Guisado

INGREDIENTS:
140 grams kinchay
50 grams tokwa, cubed
50 grams tomatoes
25 grams onion
5 grams garlic
89 grams tahure sauce
3 tablespoons cooking oil
Salt & pepper to taste

PROCEDURE:
Fry tokwa. Remove from pan then set aside. Heat oil. Add garlic, onion and tomatoes. add tahure sauce and little broth. Add tokwa and kinchay. Season with salt and pepper and continue cooking until done. 

Pork Humba

INGREDIENTS:
2 tablespoons oil
1 kilogram liempo, sliced into bite-size picees
2 cups soup stock
1/2 cup black beans
1/2 cup soy sauce
1/2 cup vinegar
1 tablespoon sugar
Vetsin
Black pepper
1 cup chopped cashew nut

PROCEDURE:
Heat oil in pan and saute garlic. Add meat and mix well in 5 minutes.

Pour soup stock and let boil. Add black beans, soy sauce, vinegar, sugar, vetsin, and black pepper.

Add cashew nuts before serving.

Scoop over steamed rice.

You might also like: Lechon Paksiw

Grilled Tuna Belly

INGREDIENTS:
3300-400 grams fresh tuna belly
4 pieces calamansi
2 teaspoons oil
Garlic, crushed
50 grams onion, chopped
1 teaspoon soy sauce
Salt & pepper to taste
Steamed rice

PROCEDURE:
Marinate tuna with calamansi. Set aside.

Heat 1 teaspoon oil in pan. Saute garlic and onion and then add togue. Set aside

Mix soy sauce, remaining oil, salt and pepper for basting. Set aside.

Grill tuna belly, brush with mixture once in a while.

Serve with togue and steamed rice.

You might also like: Grilled Prawn

Adobong Baka Sa Gata

INGREDIENTS:

1 kilo beef, kampo part, cubed

1 clove garlic, crushed

1/3 cup vinegar

1/4 teaspoon freshly ground pepper

4 cups coconut milk

1/2 kilo papaya, sliced horizontally 

Water to cover the meat

Salt to taste

PROCEDURE:

Put cubed beef, garlic and vinegar in a casserole. Fill with just enough water to cover the meat. Cook until tender.

Pour in coconut milk and put in papaya. Stir slowly until the mixture boils and papaya is cooked. Season with salt and pepper to taste. Simmer.

You might also like: Chinese Style Adobo Recipe

Pork Sinigang

INGREDIENTS:

1 kilo pork loin

1/2 cup quartered tomatoes

1 piece onion, sliced

1 clove garlic, crushed and peeled

1 cup fresh sampalok or tamarind juice

1 liter water

1 piece labanos or radish

1 bunch sitaw or string beans, cut into serving lengths

2 pieces eggplants

2 pieces finger sili

Salt and water

PROCEDURE:

Saute garlic, onions and tomatoes. Add sliced pork loin and water, and let boil for 30 minutes. When pork is tender, add vegetables. Season with salt and pepper. Follow with sampalok juice and finger sili. Let boil for 10 minutes. Serve hot.

You might also like: Hawaiian Pork Spareribs Recipe

Beef Caldereta

INGREDIENTS

250 grams beef, cut into cubes

20 grams garlic, minced

20 grams onion, chopped

20 grams tomato, chopped

1/2 cup oil

2 tablespoon catsup

1 teaspoon soy sauce

1 teaspoon Knorr seasoning

Vetsin, salt and sugar to taste

100 grams cheese, shredded

1 teaspoon liver spread

1 piece chili, minced

1 cup soup stock

1 piece potato, sliced into cubes and fried

1 piece red bell pepper, sliced into cubes and fried

PROCEDURE

Fry beef a bit then saute in garlic, onion and tomato in oil. Add in tomato sauce, catsup, soy sauce, seasoning, vetsin, salt and sugar. Mix in cheese, liver spread and chili. Pour soup stock. Let boil until meat becomes tender. Add potato and red bell pepper.